Make Starbucks blueberry muffins at home with this easy recipe. Soft, fluffy, and packed with juicy blueberries. Perfect snack!
I used to be obsessed with these muffins and would get them all the time during study sessions. And now, instead of supporting an unethical corporation, why not make them at home?
They're super easy to make and WAYY better than the ones you can buy!
I previously made a Starbucks lemon loaf recipe that went absolutely viral and I've had thousands of people try and love it! And I'm telling you, these are phenomenal!
They have a super soft crumb and the crumble on top add so much extra flavour and a textural difference to the fluffy interior. Packed with juicy blueberries that add a pop of freshness, it's amazing.
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Ingredients
The ingredients are pretty simple:
- All purpose flour
- Plain yogurt
- Egg
- Neutral oil - basically any oil that doesn't have a strong flavour
- Granulated sugar
- Blueberries
- Salt
- Baking powder
- Vanilla extract
See recipe card below for quantities.
Instructions
- Preheat your oven to 400°F. In a large bowl, whisk the egg and sugar together until light and pale. Stir in the oil, then mix in the yogurt and vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to over mix.
- Toss the blueberries with 1 tablespoon of flour to coat them, then gently fold them into the batter. Prepare your muffin tins by spraying them with oil or lining them with parchment paper. Divide the batter evenly among the muffin cups.
- For the crumble topping, mix sugar, flour, cold butter, and salt in a small bowl until the mixture resembles coarse crumbs. Sprinkle this evenly over the muffins.
- Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 30-35 minutes. Check for doneness by inserting a toothpick; it should come out clean. Allow the muffins to cool in the pan before enjoying.
Substitutions
- Yogurt- You can use any plain yogurt you have like greek yogurt. You can also use the same amount of sour cream instead of yogurt
- Blueberries - Can use frozen or fresh! Or any other berry you prefer, like raspberry, strawberry, etc.
Equipment
This recipe uses a large muffin pan that makes 6 muffins.
Storage
Store the muffins at room temperature in an airtight container for 3-4 days and up to a week in the fridge. If you would like to store them longer to enjoy them later, I recommend simply freezing them in an airtight bag or container after baking, when they have cooled.
Tips to make the best blueberry muffins
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough muffins.
- Thick batter: The thick batter helps the muffin rise up higher and results in a denser muffin!
- Don’t Over mix: When combining the wet and dry ingredients, mix until just combined. Over mixing can lead to tough muffins.
- Let the Batter Rest: Allowing the batter to rest for 30 minutes before baking can result in a better rise and a more tender crumb. It helps the muffins rise taller
- Fill the muffin tins to the top: Unlike making cupcakes, don't fill ¾ of the way. You want to fill them to the top so the bake fuller and taller
- Hotter temperature first: Baking the muffins at 425°F for the first 5 minutes will cook the the outsides faster and the uncooked inside won't have anywhere to go but up. Then to cook the inside, lower the temperature to 350°F.
FAQ
Yes, you can use frozen blueberries. Make sure to toss them in flour before adding to the batter to prevent them from sinking.
Plain Greek yogurt or regular plain yogurt works best for this recipe, adding moisture and a slight tanginess to the muffins.
Yes, the muffins will still be delicious without the crumble topping. You can also replace it with a sprinkle of coarse sugar for a crunchy top.
Spray the muffin tins generously with oil or use parchment paper liners to ensure the muffins don't stick to the pan.
Allowing the batter to sit for 30 at least, minutes helps the muffins rise better and develop a tender crumb. It helps the muffins develop more flavour as the flour in the batter hydrates, as well as giving a taller muffin.
Related
Looking for other recipes like this? Try these:
Starbucks Blueberry Muffins
Ingredients
- 1 ¾ cup all-purpose flour (241g)
- ¾ cup yogurt
- 1 egg
- ½ cup neutral oil
- 1 ¾ teaspoon baking powder
- ¾ cup granulated white sugar (150g)
- ¾ teaspoon salt
- ½ teaspoon vanilla
- 1 ¼ cup blueberries
- 1 tablespoon all purpose flour
Crumble
- 3 tablespoon unsalted butter, cold (42g)
- ⅓ cup flour (46g)
- ⅓ cup sugar (66g)
- pinch salt
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the egg and sugar until light and pale. Pour in the oil and mix it well. Whisk in the yogurt and vanilla extract.
- In a separate small bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the wet and gently mix until just combined. Don’t over mix the batter. Stop when you don't see any more streaks of flour.
- In another bowl, add 1 tablespoon of flour to the blueberries and toss them in the flour to coat them.
- Add the blueberries to the batter and gently fold in with a spatula. Don't over mix.
- Spray the large muffin tins with oil or line them with parchment paper. Equally divide the batter in the tins, using a cookie scoop or spoons.
- Let them sit for at least 30 minutes while you make the crumble topping.
- In a small bowl, add the sugar, flour, cold butter and salt. Use your finger to mix and break down the butter into smaller pieces.
- Sprinkle it evenly and generously onto the muffins.
- Bake the muffins at 425℉ for 5 minutes and then turn down the heat to 350℉ and bake for another 30-35 minutes. It will vary depending on your oven so check on them during the last 10-15 minutes and once a toothpick inserted comes out clean, its done.
- Take them out and let cool in the pan. Enjoy!
R. Jenni says
Sehr, sehr lecker. Selbst Kuchen -Muffel lieben sie.
Fatimah says
The best blueberry muffins recipe ✨
Nabeah Wahab says
Thank you so much!
Z says
Super tasty, thank you for the gorgeous recipe!!